Aurora, Colorado

High altitude note: reduce yeast by 1/4 tsp. This recipe tastes delicious! Now that I finally figured out why my loaves have been coming out badly, I'll be using this recipe for many years to come. I didn't change a thing and I loved the flavor. Thanks for the recipe!!

Overall, I thought this turned out really well. My only complaint is the crust; I thought it was a little too crumbly and moist. I like my crust to have a little bit more of a crunch, so I will have to play around with that part, but the cheese cake was great. It was pretty easy to make, and if you follow the directions and people suggestions for not over mixing and not opening the oven after baking, then you will have an amazing cheesecake afterwards.

The pie was great, I made my pie in a 9 inch glass pie dish, yet after making my pie filling, it only filled half of the dish so I had to go back and make another batch just so the pie filled up to the top of my pie crust. This recipe does not fill a 9 inch glass pie dish. Because I doubled the filling, I ended up baking it for about 10 - 15 minutes longer than the recipe said to. Since I had so many issues with the recipe, I was very nervous while the pie was baking, but it still turned out very well. I don’t like that jelly-like consistency that corn syrup pecan pies tend to have, and this pie didn’t have that. It had a nice consistency and a wonderful flavor.